• Marnie

Puff Pastry Chicken Pot Pie


Remember eating frozen chicken pot pie when you were a kid? Well, this is no store-bought frozen pot pie. This is pot pie kicked up a notch (or two) and it's delicious. The flaky, buttery puff pastry crust with the perfectly seasoned tender chicken and veggies.... SO good.


Here's how to make it:


Ingredients

  • 1 package (2 sheets) frozen puff pastry, thawed or my easy homemade puff pastry

  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

  • kosher salt

  • ground white or black pepper

  • 4 TBS unsalted butter (I like to use "good" butter like Kerrygold for this)

  • 2 garlic cloves, minced

  • 4 TBS cooking sherry (or cream sherry)

  • 4 leeks, chopped, white and light-green parts only (about 4 cups)

  • 5 carrots, diced into 1/2" pieces (about 2 cups)

  • 8 ounces cremini mushrooms, sliced (discard the stems)

  • 1 (10-ounce) package frozen peas

  • 1 TSP minced fresh thyme (or 1/4 TSP dried thyme)

  • 1 TSP minced fresh sage (or 1/4 TSP dried sage)

  • 1/2 cup all purpose flour

  • 1 1/2 cups low-sodium chicken stock

  • 1/2 cup heavy cream

  • 1 large egg, beaten + 1 TBS water for egg wash

Instructions

  1. Toss the chicken pieces in a large bowl with 1/2 TSP each salt and pepper. In a large skillet, heat 1 TBS butter over medium-high heat and sauté the chicken until browned, about 5-7 minutes. Remove from pan and place on a plate.

  2. Heat the remaining 3 TBS butter in a medium heavy-bottomed pot or Dutch oven. I love cooking in the Dutch oven as it cooks everything so evenly and perfectly.

  3. Add the leeks and carrots and sauté over medium-high heat for 8 to 10 minutes, until they begin to soften.

  4. Add the garlic, mushrooms, thyme and sage and cook for 5 minutes.

  5. Sprinkle on the flour and cook for 30 seconds, stirring constantly.

  6. Add the chicken stock and sherry, bring to a boil, then lower the heat and simmer for 2 minutes, until the mixture is slightly thickened.

  7. Add the heavy cream, 2 TSP salt and 1 TSP pepper and simmer for 5 minutes.

  8. Stir in the frozen peas and chicken, add more salt and pepper to taste (you probably won't need it).

  9. Remove from heat.

  10. On a lightly floured board, roll each pastry to a 12" square.

  11. Cut out 3 circles from each sheet of pastry that are each 1/2 inch larger than the rim of the bowl. TIP: Take one of the serving bowls, turn it over and use that as a guide. Cut the circle 1/2" larger than the bowl.

  12. Pour the chicken/veggie mixture into six (8 ounce) ovenproof serving bowls. I like to use these ramekins, you can use them for souffles or creme brulee and more!

  13. Brush the outer edges of the bowls with the egg wash.

  14. Place a pastry circle over each bowl, adhering it with the egg wash.

  15. Brush the pastry with egg wash and sprinkle with fleur de sel (or course salt, this can be omitted) and pepper.

  16. Make three 1-inch slits in each pastry for steam to escape.

  17. Refrigerate the pot pies for at least 30 minutes.

  18. Preheat the oven to 400° F.

  19. Place the bowls/ramekins on a sheet pan lined with parchment paper and bake for 30-40 minutes, until the crust is golden brown and the filling is bubbly. Serve hot and enjoy!

Did you make these? Share pics in the comments!

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